I have had lousy success with smoking chuck roasts. They end up either dry or tough (or both). I put a 2lb, boneless chuck roast on the smoker. It was rubbed down with salt, freshly ground New Mexican chile pods, Chile d'arbol pods, and cumin seeds. I figure it will be done in 7 hours. I'll be making burritos with the thinly sliced roast, using large, flour tortillas, onion rings caramelized in butter, sliced chipotle peppers, green salsa and sour cream. Lettuce and tomato are an option. I'll try to keep the temperature of the smoker around 200 F to prevent drying it out.